Corn and Potato Chowder

When I think of corn chowder I think of my mom and cool East Texas fall nights. My mom makes this 20x better than I do. It always seems like when I make it, it’s never as good as hers, even though we make it the exact same way. Maybe its a mothers special touch. This soup is hearty, full of cheese, corn and potatoes and a staple for fall. It is raining and about 58 degrees outside here in Dallas, Texas at the moment…. I thought it would be a perfectttttttt for a night like tonight.

Ingredients:

2 1/2 large Russet potatoes (peeled and diced)

1 cup whole milk

1/2 yellow onion (fine chopped)

1 can evaporated milk

2 cups chicken broth

1 1/2 tbs Tonys Seasoning (or any cajun seasoning)

2 tbs Land O Lakes Butter

1 can Shoepeg corn

Salt and pepper to taste

8 oz Velveeta Cheese (if you don’t want to use Velveeta, 3 cups of shredded cheddar cheese will work)

Optional Toppings (diced green onion, shredded cheddar cheese, bacon bits)

Optional if not thick enough (1 tsp corn starch mixed with 1/2 cup water)

Directions:

Melt butter over medium heat and sauté onions. Let sauté for about 3/4 minutes. Pour in the corn (if not using Shoepeg, drain the corn) stir all together with a tsp of cajun seasoning. Pour in the rest of the ingredients, milk, chicken broth, the rest of the cajun seasoning, evaporated milk and potatoes. Leave the Velveeta out until the end. Simmer on low to medium heat until the potatoes are soft. About 30 minutes. Make sure to stir frequently because milk tends to stick to the bottom of the pan easily if not. After the potatoes are tender, stir in the Velveeta cheese. Stir until it is completely melted. Spoon a big helping into a bowl, sprinkle with bacon bits, green onion and enjoy!

Optional- if the Velveeta doesn’t make the soup thick enough, you can mix water and corn starch together until fully dissolved and spoon it, tsp by tsp, into the soup, stirring the whole time until it gets to your desired thickness.